0:00:03 > 0:00:05When the shadow of the grasshopper
0:00:05 > 0:00:08falls across the tail of the field mouse
0:00:08 > 0:00:11on green, slimy grass,
0:00:11 > 0:00:15and a red sun rises above the western horizon,
0:00:15 > 0:00:20silhouetting a young and tautly-muscled Indian warrior,
0:00:20 > 0:00:23perched with a bow and arrow,
0:00:23 > 0:00:26cocked and aimed straight at you,
0:00:26 > 0:00:31then it's time for another Martini.
0:00:31 > 0:00:35AMERICAN NATIONAL ANTHEM PLAYS
0:01:07 > 0:01:09We were shocked when the news of the earthquake broke.
0:01:09 > 0:01:12San Francisco had had such happy memories for us.
0:01:12 > 0:01:15Happy, at least, all of those who took part in this programme,
0:01:15 > 0:01:18we have discovered are alive and well.
0:01:18 > 0:01:21Apart from the Golden Gate Bridge and Frisco Bay, I knew little
0:01:21 > 0:01:23of the place. So I was anxious to get down to the Fisherman's Wharf
0:01:23 > 0:01:26and see if it was all it was all they cracked it up to be.
0:01:26 > 0:01:27So, hopping onto a cable car,
0:01:27 > 0:01:30you trundle down the precipitous hills, famous for car chases
0:01:30 > 0:01:34in countless cop movies, heading for the Frisco Bay. ..Sorry, Otis.
0:01:36 > 0:01:40Actually, Fisherman's Wharf was full of wonderful smells of shellfish
0:01:40 > 0:01:43and prawns and clam chowder and the food here was fresh and honest.
0:01:43 > 0:01:46However, I didn't think the authorities had showered
0:01:46 > 0:01:48this historic area with a great deal of love and affection.
0:01:48 > 0:01:50It was, quite frankly, a bit tatty,
0:01:50 > 0:01:52but the Dungeness crab was brilliant.
0:01:54 > 0:01:57Happily, the Italians have turned this quarter into a Little Venice,
0:01:57 > 0:01:59full of fish restaurants. One of the oldest is Alioto's,
0:01:59 > 0:02:02where I went to sample that unique Sicilian atmosphere,
0:02:02 > 0:02:06where well-groomed men in dark suits talk hard deals in soft voices
0:02:06 > 0:02:10over a plate of cioppino, a great family dish. Get it?
0:02:10 > 0:02:13So, not even pausing for a merry slurp,
0:02:13 > 0:02:15on with the cioppino-cooking sketch.
0:02:15 > 0:02:18Cioppino is the signature dish of the Italian section
0:02:18 > 0:02:21of Fisherman's Wharf. It is basically a fish stew.
0:02:21 > 0:02:22So, without further ado,
0:02:22 > 0:02:25bit difficult here cos it is a busy kitchen and they are working,
0:02:25 > 0:02:28some freshly-made, but uncooked, tomato sauce,
0:02:28 > 0:02:30some fish stock, finely shopped onions,
0:02:30 > 0:02:34carrots, a wonderful Frisco Bay fresh crab,
0:02:34 > 0:02:37sole fillets, fresh prawns,
0:02:37 > 0:02:39clams, garlic,
0:02:39 > 0:02:43thyme, basil, red pepper, parsley, olive oil
0:02:43 > 0:02:45and over here there is a saucepan.
0:02:45 > 0:02:49So, in we go with a little bit of oil.
0:02:49 > 0:02:51Try and get the gas up to maximum there.
0:02:53 > 0:02:56And we'll put a small handful of carrots in.
0:02:56 > 0:03:00Let them sweat off in the olive oil.
0:03:00 > 0:03:03Followed by a small handful of onions.
0:03:03 > 0:03:06Usual basic trinity of making things, you know,
0:03:06 > 0:03:09onions, garlic, tomatoes.
0:03:09 > 0:03:12We've seen it throughout America, these three important ingredients.
0:03:12 > 0:03:14It's been peppers and leeks in other parts,
0:03:14 > 0:03:17here, it's garlic, onions and carrots.
0:03:22 > 0:03:25Let them soften down and sweat down, OK?
0:03:25 > 0:03:29Then, into that we'll add some of our fresh tomato -
0:03:29 > 0:03:30but uncooked - sauce.
0:03:32 > 0:03:34Like that.
0:03:34 > 0:03:38Little stir. That's Jan working away behind me. He's the head chef here.
0:03:38 > 0:03:40A very accommodating friend, I must say.
0:03:40 > 0:03:43One side of French fries in the fryer, please!
0:03:45 > 0:03:46Then some fish stock into that.
0:03:49 > 0:03:52I didn't make this fish stock, but you know the deal. Up to me, Clive -
0:03:52 > 0:03:56fish heads, tails, bones, water, bay leaf, onion, carrot, clove,
0:03:56 > 0:03:58simmered for 20 minutes or so.
0:03:58 > 0:04:01And also don't forget, always a good tip, this is the kind of stuff
0:04:01 > 0:04:03you can freeze in ice cubes in your deepfreeze,
0:04:03 > 0:04:05so that you have stock on hand.
0:04:05 > 0:04:08Good. Right, what did I say we needed next?
0:04:09 > 0:04:11We need some white fish next.
0:04:11 > 0:04:13Sole fillets - chopped up.
0:04:13 > 0:04:15We want to make this rich and luxurious,
0:04:15 > 0:04:18cos we are in California, after all, so we'll whack a lot in.
0:04:22 > 0:04:25Stay with that, Clive, for a second.
0:04:25 > 0:04:27In go my lovely clams.
0:04:31 > 0:04:34- What are you doing here, Jan? - Savoy stock.
0:04:37 > 0:04:41We have some fresh rainbow trout, and we serve it with this sauce.
0:04:41 > 0:04:45- Beautiful.- It's made with onions, fresh mushrooms, shallots,
0:04:45 > 0:04:47white wine, lemon juice.
0:04:47 > 0:04:50And we garnish it with prawns right on top.
0:04:50 > 0:04:53Had to bring Jan in there because there's no point pretending
0:04:53 > 0:04:56that this is a set-up shot. I mean, this is a working kitchen.
0:04:56 > 0:04:59They are serving 400 meals over this lunchtime right now,
0:04:59 > 0:05:01and, as usual, Floyd's in the middle being a nuisance!
0:05:01 > 0:05:05Anyway, where was I? My little spices and herbs can go in now.
0:05:05 > 0:05:07Over here.
0:05:07 > 0:05:10Red chilli pepper, to make it a little bit spicy,
0:05:10 > 0:05:12fresh basil to give it that lovely Mediterranean flavour,
0:05:12 > 0:05:15even though we're in California, and some ground thyme.
0:05:15 > 0:05:18I, personally, would like to use fresh thyme, but there we are.
0:05:18 > 0:05:21Also, a load of lovely, fresh, chopped parsley.
0:05:21 > 0:05:25The clams are beginning to open, the white fish is cooking,
0:05:25 > 0:05:27so, we can now add our prawns,
0:05:27 > 0:05:31which won't take very long. In they go.
0:05:31 > 0:05:32Like so.
0:05:34 > 0:05:39Then I think we should add a little drop of white wine.
0:05:39 > 0:05:41To me, first of all!
0:05:43 > 0:05:46Always check it's good enough to cook with, and it is!
0:05:46 > 0:05:48A drop of that in there.
0:05:48 > 0:05:52And then, ultimately, our crab.
0:05:52 > 0:05:55Fresh Frisco Bay crab claws. In they go.
0:06:00 > 0:06:02Look at that!
0:06:02 > 0:06:07Sole, prawns, crabs, clams - the whole bit.
0:06:07 > 0:06:10That will now simmer away for 15-20 minutes.
0:06:10 > 0:06:13The next time you see it, I'll be conducting one of my brilliant
0:06:13 > 0:06:16off-the-cuff interviews about fruity passion, love and tenderness,
0:06:16 > 0:06:18about food on the West Coast.
0:06:25 > 0:06:27I so enjoyed my San Francisco mini-break
0:06:27 > 0:06:30that I told my chum Barry about it.
0:06:30 > 0:06:33He got so excited he wants to read you this commentary.
0:06:33 > 0:06:36Here, Rome, Naples, Milan and Sorrento
0:06:36 > 0:06:38blend in the mists of the Pacific coast.
0:06:38 > 0:06:40In the shadow of the Golden Gate,
0:06:40 > 0:06:44the sounds, colours and scents of Italy excite the eye
0:06:44 > 0:06:45and stimulate the appetite.
0:06:47 > 0:06:50That was really quite good, can you say a bit more?
0:06:50 > 0:06:52Here, Rome, Naples, Milan and Sorrento
0:06:52 > 0:06:55blend in the mists of the Pacific coast.
0:06:55 > 0:06:56In the shadow of the Golden Gate,
0:06:56 > 0:06:59the words, sounds, colours and scents of Italy
0:06:59 > 0:07:02excite the eye and, again, stimulate the appetite.
0:07:02 > 0:07:05This was really good. I'm just sorry you couldn't have been there,
0:07:05 > 0:07:07you'd really have enjoyed it, cos the food was good.
0:07:08 > 0:07:10Cor, that looks splendid!
0:07:10 > 0:07:13Thanks, Barry, it was. The cioppino turned out wonderfully,
0:07:13 > 0:07:16and during the cooking, I added a few mussels from my very latest chum
0:07:16 > 0:07:20Michael Corl... I mean, Nunzio Alioto, the proprietor.
0:07:20 > 0:07:24That's very good. You know, Fisherman's Wharf, it's interesting.
0:07:24 > 0:07:26In the beginning, when Fisherman's Wharf established itself
0:07:26 > 0:07:27about 60 years ago,
0:07:27 > 0:07:31all the people that come here were primarily from Sicily or Italy.
0:07:31 > 0:07:34Consequently, the food being very spicy and very flavourful.
0:07:34 > 0:07:35I must say, you did an excellent job.
0:07:35 > 0:07:38It's reminiscent of the old style and the old school of cooking
0:07:38 > 0:07:42with wonderful spices and tomato-y, peasantry food. It's very nice.
0:07:42 > 0:07:46Walking around here, if you squint your eyes, close down a little bit,
0:07:46 > 0:07:49- and mute your ears, you could think you were in Italy.- That's right.
0:07:49 > 0:07:50Yes, very much so.
0:07:50 > 0:07:53What brought the Italians and the Sicilians here in the first place?
0:07:53 > 0:07:56An opportunity in America to do better than what they were doing
0:07:56 > 0:07:59in the old country. When my grandfather came here
0:07:59 > 0:08:02he was a fisherman. Left Sicily, he came over with his brothers,
0:08:02 > 0:08:05the former Mayor of San Francisco, who was Joe Alioto,
0:08:05 > 0:08:08his dad sent for him. Came over, started a little fish stand here.
0:08:08 > 0:08:12Family now is four generations down the road, 60 years in this location
0:08:12 > 0:08:16and still preparing the foods of our native country.
0:08:16 > 0:08:18And will your kids take on, when you...?
0:08:18 > 0:08:20I don't know, I hope not!
0:08:20 > 0:08:22But most likely.
0:08:22 > 0:08:25It's a hard business, it's a lot of hours. But it's fun.
0:08:31 > 0:08:35Going flat out here on the home straight are my very latest chums,
0:08:35 > 0:08:38Forrest Tancer and his girlfriend Joy Sterling,
0:08:38 > 0:08:40who are doing a high-speed check their grapes,
0:08:40 > 0:08:42some of which we made into a sparkling wine
0:08:42 > 0:08:44here at the Iron Horse Winery, in the Sonoma Valley.
0:08:49 > 0:08:52Superb. At breakfast time this morning, the director said we'd do
0:08:52 > 0:08:54a Californian barbecue.
0:08:54 > 0:08:56I said that's boring cos they all know what that is, you know,
0:08:56 > 0:09:00over-marinated ribs, greasy hamburgers, loads of fried onions,
0:09:00 > 0:09:02and stuff like that. But I agreed...
0:09:02 > 0:09:04But look at this lot, Clive!
0:09:04 > 0:09:06Is this California barbecue or is this Provence?
0:09:06 > 0:09:10I mean, take the bread for a start. Locally-baked around here.
0:09:10 > 0:09:12This is a fougasse, little lard pieces inside there.
0:09:12 > 0:09:14You get that in Provence.
0:09:14 > 0:09:17Absolutely amazed to find it here in California.
0:09:17 > 0:09:21Look at these vegetables. They could have come from Avignon!
0:09:21 > 0:09:24Freshly caught salmon, just landed this morning.
0:09:24 > 0:09:26Lamb that would make any farmer in Wales or even Provence
0:09:26 > 0:09:28really thrilled.
0:09:28 > 0:09:31Quail, cheeses. When I first glanced at these - up to me, please, Clive -
0:09:31 > 0:09:34about five minutes ago I arrived here and I thought,
0:09:34 > 0:09:36"Hello, I've been had again!"
0:09:36 > 0:09:39Because the Americans are a cheat race sometimes, aren't they?
0:09:39 > 0:09:41They copy things and all that kind of stuff.
0:09:41 > 0:09:44So, I naturally assumed all the cheeses were imported. Not so.
0:09:44 > 0:09:47Look at them! These are all locally-made goat's cheeses.
0:09:47 > 0:09:50Here is a locally-made blue cheese.
0:09:50 > 0:09:54Let's taste that, because it's fascinating to find this stuff here.
0:09:54 > 0:09:58Quite honestly, a Bleu d'Auvergne or a Roquefort would come third
0:09:58 > 0:10:01if this was judged by international panellists like myself.
0:10:01 > 0:10:05Take a look at this - a hard cheese dried with cocoa around it -
0:10:05 > 0:10:07very odd! But look at this.
0:10:07 > 0:10:10Are we in the Pyrenees or are we in California?
0:10:10 > 0:10:14Blue oyster mushrooms, cinnamon caps, shitake, and blanc puffballs.
0:10:14 > 0:10:17All to be used. And what do I use?
0:10:17 > 0:10:20I mean, this is true, we always beg, borrow and steal kitchens.
0:10:20 > 0:10:22They throw this lot at me and say,
0:10:22 > 0:10:25"Oh, look, the film's expensive, the crew are getting tired.
0:10:25 > 0:10:28"For heaven's sake, cook something inspirational immediately!"
0:10:28 > 0:10:31So I put on my inspirational jacket. Just in case the taxman's watching,
0:10:31 > 0:10:34I do have to wear these costumes from time to time.
0:10:34 > 0:10:36So, what will we do? We'll do some lamb.
0:10:36 > 0:10:42Very easy. This is loin of best California lamb. We need a knife.
0:10:42 > 0:10:44Down here a moment, Clive!
0:10:44 > 0:10:46California, San Francisco, all that kind of stuff,
0:10:46 > 0:10:48is to do with wild flowers. Remember the old song?
0:10:48 > 0:10:52"If you're going to San Francisco?" Still with me? You looked confused.
0:10:52 > 0:10:54"Wear a flower in your ear." Well, I'm not going to wear them in my ear
0:10:54 > 0:10:56I'm going to cook with them.
0:10:56 > 0:10:58I've marinated these mushrooms,
0:10:58 > 0:11:03some asparagus in wine vinegar and olive oil, little leeks,
0:11:03 > 0:11:05but, most importantly, the lamb here.
0:11:05 > 0:11:08So, I cut these into little escalopes. Like that.
0:11:08 > 0:11:11Just dip them into the olive oil to give them a little bit of fat.
0:11:11 > 0:11:14As they go on to the grill, which they will,
0:11:14 > 0:11:17and they're going to cook only for a minute or two on each side.
0:11:17 > 0:11:20You're going to go whizzing round the countryside and look at things,
0:11:20 > 0:11:25and I'm going to prepare a super sauce from these lemons.
0:11:25 > 0:11:28They're called Meyer lemons. I've never seen these before.
0:11:28 > 0:11:31They're a cross between a tangerine and a lemon. You can eat them,
0:11:31 > 0:11:33make a sauce, put them into drinks, much more importantly.
0:11:33 > 0:11:35I'm going to create a wonderful sauce.
0:11:35 > 0:11:38So, for the moment, our little bits of lamb go onto here.
0:11:38 > 0:11:40And, it's worth noting...
0:11:40 > 0:11:44that this perfect fire - get close up - that's exactly how
0:11:44 > 0:11:46a barbecue fire should be.
0:11:46 > 0:11:50Especially if you make them from vine roots. Absolutely superb!
0:11:50 > 0:11:52Talking of vine roots,
0:11:52 > 0:11:55go and have a spin round the Napa Valley and the Sonoma Valley
0:11:55 > 0:11:56and see how the Californians
0:11:56 > 0:11:58are coming first in the world with wine-making.
0:12:02 > 0:12:04I was so impressed by the vineyards of northern California
0:12:04 > 0:12:07that I told my friend Barry about it in the pub when I got back
0:12:07 > 0:12:09and he was so impressed too
0:12:09 > 0:12:12that he wrote this piece commentary, which he wants to read to you now.
0:12:12 > 0:12:13Thank you.
0:12:13 > 0:12:17Chardonnay, Pinot Noir - names as resonant as Provence
0:12:17 > 0:12:20with the artistry of the finest wine-making.
0:12:20 > 0:12:23Carefully selected clones from Oregon and California,
0:12:23 > 0:12:26some for sparkling and some for still wines,
0:12:26 > 0:12:28have been brought to Iron Horse to increase
0:12:28 > 0:12:30the complexity of wines nurtured here.
0:12:30 > 0:12:33There's experimentation, too. The variety Vionnier...
0:12:33 > 0:12:35That's absolutely brilliant, Barry,
0:12:35 > 0:12:38I think they've got the drift. He's really good at commentary, isn't he?
0:12:38 > 0:12:40Anyway, let's get back to the cooking!
0:12:40 > 0:12:43There's a lovely little portrait of California on the grill.
0:12:43 > 0:12:47Succulent leeks being grilled, asparagus,
0:12:47 > 0:12:50little brochettes of mushroom,
0:12:50 > 0:12:52kumquats, sage and garlic.
0:12:52 > 0:12:55A drop of lemon juice.
0:12:55 > 0:12:57Put it into my double saucepan like that.
0:12:57 > 0:13:02Then I put in some eggs - little fresh pullets' eggs from here.
0:13:02 > 0:13:05Whisk those in.
0:13:05 > 0:13:10And here, melted gently, some good California butter.
0:13:11 > 0:13:16Just whisked in. This will take a second or two to do. Stay with it!
0:13:16 > 0:13:21Up here, Clive! The gas on this thing is completely out of control,
0:13:21 > 0:13:24and these refined little sauces need the subtlest of touches!
0:13:24 > 0:13:27After waiting for you lot to go round the wineries
0:13:27 > 0:13:30and the vineyards, I got a bit grumpy when they came back late...
0:13:30 > 0:13:33Ah, I've done it!
0:13:33 > 0:13:35Right. Beautiful consistency!
0:13:39 > 0:13:40Let me just taste that.
0:13:43 > 0:13:46Those Meyer lemons give that a supreme flavour.
0:13:46 > 0:13:49Actually, it's the best egg liaison sauce I've ever made!
0:13:49 > 0:13:52Next time you see this dish I shall probably be sitting in the middle of
0:13:52 > 0:13:55a field with cornflowers, daffodils in my hair and stuff like that,
0:13:55 > 0:13:57enjoying myself and having a deep
0:13:57 > 0:14:00and meaningful philosophical conversation about California wine.
0:14:01 > 0:14:03Who did you say this chap was?
0:14:03 > 0:14:06- It's me, you fool.- No, the chap on the right.- Oh, sorry.
0:14:06 > 0:14:08Forrest Tancer he is.
0:14:08 > 0:14:11- He's the proprietor.- Oh, yes.
0:14:11 > 0:14:13What do you think?
0:14:16 > 0:14:19Well, the fascinating thing is the garlic.
0:14:19 > 0:14:21It's such a wonderful complement to those mushrooms.
0:14:21 > 0:14:26And then getting a little bit of the Meyer lemon in there is just...
0:14:26 > 0:14:29Brings forward this tremendous flavour.
0:14:29 > 0:14:32I mean, it's so fresh and so delicious.
0:14:32 > 0:14:37- This really is a springtime dish, isn't it?- It really is, yeah.
0:14:37 > 0:14:41Listen, you've had some big people drinking this stuff, haven't you?
0:14:41 > 0:14:43Yeah, we have.
0:14:44 > 0:14:46You know, the way I think about this,
0:14:46 > 0:14:49with Gorbachev's and Reagan's summits,
0:14:49 > 0:14:54two of them having this same wine used at both of those events
0:14:54 > 0:14:56and, to me, I think perhaps the...
0:14:56 > 0:14:59You know, it's wonderful to make great wine,
0:14:59 > 0:15:03but the thought of having wine that's made to toast world peace
0:15:03 > 0:15:06is beyond comprehension. I mean, that is...
0:15:06 > 0:15:10If they actually enjoyed it and they got a little bit of...
0:15:10 > 0:15:15of the high of the great wine that it is,
0:15:15 > 0:15:18and they said, "Let's shake on it."
0:15:18 > 0:15:19FIREWORKS EXPLODE
0:15:19 > 0:15:23I love Chinese food. Manchester and London have brilliant Chinatowns.
0:15:23 > 0:15:25But my guide, Shirley Fong Torres,
0:15:25 > 0:15:27reckons Frisco is the business. We'll see!
0:15:27 > 0:15:30Chinatown, I don't know whether you know this or not...
0:15:30 > 0:15:33- I know nothing about it at all. - It's like a community in itself.
0:15:33 > 0:15:35It's like a little Hong Kong.
0:15:35 > 0:15:38So you don't have to buy a ticket for Hong Kong, you just come to
0:15:38 > 0:15:41San Francisco's Chinatown! There are 30,000-40,000 people living here.
0:15:41 > 0:15:45And back in the 1800s, when the Chinese first came here,
0:15:45 > 0:15:47they were really isolated in a five-block area,
0:15:47 > 0:15:51and so they banded together as a community.
0:15:51 > 0:15:53And that is our Chinatown developed.
0:15:53 > 0:15:56Today, it's 24 blocks.
0:15:56 > 0:16:00At each block you see restaurants galore. We love to eat!
0:16:00 > 0:16:03Lots of food, lots of shops, jewellery shops, banks.
0:16:03 > 0:16:07Cos we're also frugal people, so we like to save our money.
0:16:07 > 0:16:13Are there Chinese bandits as well, like gangs and tongs, and things?
0:16:13 > 0:16:17Those days are, as far as I'm concerned, pretty much past.
0:16:17 > 0:16:22Back in the late '60s and early '70s, we had a horrible time with gang wars
0:16:22 > 0:16:25and extortion. We did have that element, there's no denying it.
0:16:25 > 0:16:29However, today Chinatown's very safe, thank goodness!
0:16:29 > 0:16:34We really feel comfortable walking around, day or night.
0:16:34 > 0:16:36It's just...
0:16:36 > 0:16:40very colourful, with a lot of red, green and gold.
0:16:40 > 0:16:42Shirley took me all over town.
0:16:42 > 0:16:44But I was so impressed by the Dim Sum Palace
0:16:44 > 0:16:47that I told my friend Barry about it in the Chinese restaurant.
0:16:47 > 0:16:50And he was so impressed too that he wrote this piece of commentary,
0:16:50 > 0:16:52which he wants to read to you now.
0:16:52 > 0:16:54Thank you. Prawns in snowy batter,
0:16:54 > 0:16:58fresh, minced water chestnut, pork buns and chickens' feet.
0:16:58 > 0:17:04Names resonant with the ambience of Hong Kong, Shanghai and Beijing.
0:17:04 > 0:17:08For 1,000 customers the carnival atmosphere of the Orient
0:17:08 > 0:17:10comes to this teahouse in San Francisco.
0:17:10 > 0:17:13They surrender to the dim sim, or "heart's delight",
0:17:13 > 0:17:17a walking cafeteria of number seven, Chinese broccoli with oyster sauce,
0:17:17 > 0:17:21- number five, Singapore noodles... - ..To me, they're so touristy
0:17:21 > 0:17:24and so common. I'd rather get this item,
0:17:24 > 0:17:28which is a shrimp and Chinese parsley and chives, a turnover.
0:17:28 > 0:17:31It's deep-fried. It's excellent.
0:17:31 > 0:17:35Here, I would rather try this. SHE SPEAKS IN NATIVE TONGUE
0:17:35 > 0:17:37This is a vegetarian roe.
0:17:37 > 0:17:41What's neat about it, Keith, is that the wrapper
0:17:41 > 0:17:46is not the typical wrapper, but instead, it's made with soy bean.
0:17:46 > 0:17:49So even though it's deep-fried, it's kind of healthy.
0:17:51 > 0:17:53- What are these?- Hello!
0:17:53 > 0:17:55Oh, right, the rice noodle roll again
0:17:55 > 0:18:00in two different contexts. This particular one is filled with shrimp
0:18:00 > 0:18:03and green onions and chives. I believe it has yellow chives.
0:18:03 > 0:18:06- And this one has barbecued pork. - Pork, right.
0:18:06 > 0:18:10- Would you rather have seafood or pork?- Pork, please.- All right.
0:18:11 > 0:18:15This one is the same type of rice noodle
0:18:15 > 0:18:19and it's stir-fried into a warm dish with baby shrimp,
0:18:19 > 0:18:22shitake mushrooms, carrots and barbecued pork.
0:18:22 > 0:18:25- I'm in heaven! - You like it?- I love it!- Wonderful.
0:18:30 > 0:18:33..Number 448 - shark's fin dumpling,
0:18:33 > 0:18:39- number 732 - fresh, minced water chestnut. Number 997... - Sorry, got to interrupt.
0:18:39 > 0:18:46Got to rush off to San Francisco's most fashionable restaurant, Stars, run by my new chum, Jeremiah Tower.
0:18:46 > 0:18:49He's so new, even Barry hasn't met him.
0:18:49 > 0:18:52- I've had enough.- Enough drinking.
0:18:53 > 0:19:00- What are you going to do? - Good champagne! I'm going to cook these two prawns.
0:19:00 > 0:19:07This is Hawaiian blue prawn, raised in Hawaii. Also in Hong Kong and elsewhere in Asia.
0:19:07 > 0:19:15The pink ones are Monterey prawns which only occur between Monterey and San Francisco. They are wild.
0:19:15 > 0:19:21The others are farmed. Both are fresh. We're lucky to get that here. That's unusual in America.
0:19:22 > 0:19:28- So, let's go for it! - Sometimes our viewers get carried away about the recipe.
0:19:28 > 0:19:32Can you explain these? Clive will pan down. He does that.
0:19:32 > 0:19:36Chopped garlic, mixed herbs,
0:19:36 > 0:19:40"sweet 100s", or cherry tomatoes,
0:19:40 > 0:19:45chopped parsley, salt and pepper, butter for the sauce.
0:19:45 > 0:19:52In the middle of the dish we'll put fava beans, or broad beans, peeled.
0:19:54 > 0:19:59In England, they leave the peel on, and they're revolting!
0:19:59 > 0:20:03- When were you last in England, Jeremiah?- Oh, er...
0:20:03 > 0:20:10Some memories from childhood are never erased! Those awful broad beans I remember.
0:20:10 > 0:20:13These are peeled twice and barely put in boiling water,
0:20:13 > 0:20:17artichoke buttons, rosemary, fish stock, butter.
0:20:18 > 0:20:26Clive, I'll leave this to you. Just watch Jeremiah, get close-ups, wide shots, all that stuff!
0:20:26 > 0:20:29These are the smallest ones.
0:20:31 > 0:20:36I'll put them all in together... just to get them started.
0:20:39 > 0:20:42The garlic in now.
0:20:44 > 0:20:47About a teaspoon of chopped garlic.
0:20:47 > 0:20:52Turn them around, but you don't want the garlic to burn.
0:20:52 > 0:20:55Add a few herbs.
0:20:57 > 0:21:01Now I have to deglaze with white wine.
0:21:02 > 0:21:06Have you had trouble leading your customers,
0:21:06 > 0:21:11the American public into accepting the sort of food you like to cook?
0:21:11 > 0:21:17It's a question both of an adventure and intimidation, I think.
0:21:17 > 0:21:20Some people don't dare send it back!
0:21:20 > 0:21:25But most people come here for something new.
0:21:25 > 0:21:30Just give them another toss. Now I have to get them out of there.
0:21:32 > 0:21:39- Sauce.- Shall we just run over this sauce again? Clive, get a good close-up on that.
0:21:41 > 0:21:48It's a deglazing of the pan, so it's butter, white wine, the juices from the prawns,
0:21:48 > 0:21:53garlic and chopped parsley, which is the fresh green colour.
0:21:54 > 0:21:57The big ones are the Montereys.
0:22:00 > 0:22:07And the three little ones are the Hawaiian blues, which turn pink as well.
0:22:10 > 0:22:15Now we just need to put the artichoke in the centre...
0:22:19 > 0:22:24..some of the broad beans, or fava beans, on top...
0:22:24 > 0:22:29and then you get to swirl some of the saffron sauce over.
0:22:29 > 0:22:34- How is this sauce made? - It's sour cream and saffron.
0:22:37 > 0:22:43- How much of this would you like on? - That's great.- Enough?- Yeah.
0:22:43 > 0:22:47I'll add chopped parsley to each prawn.
0:22:47 > 0:22:52- There you have it!- That's California. - That's California!
0:22:52 > 0:22:57And so, dear gastronauts, it's the end of this BBC maxi-break.
0:22:57 > 0:23:03Behind the glitz and glamour lie ruthlessness, bitterness and angst.
0:23:03 > 0:23:09The relationship between producer and presenter - like true love - doesn't always run smooth.
0:23:09 > 0:23:15Late one night, he was slagging off my performance, so I bet him 50 to reverse roles!
0:23:15 > 0:23:20So here is David Pritchard, cook, directed by Keith Floyd.
0:23:20 > 0:23:25- What was the last film you saw? - Guys And Dolls.
0:23:25 > 0:23:29- Frank Sinatra and Lana Turner.- You really keep up!
0:23:29 > 0:23:32Heavens, yes.
0:23:32 > 0:23:34Was that pre-Zulu or after Zulu?
0:23:34 > 0:23:36- This was about 1952.- Oh, right.
0:23:39 > 0:23:45Now, after about 42 programmes and 150 cooking sketches that you've directed,
0:23:45 > 0:23:52your first opportunity to do a bit of cooking on TV yourself. Start and finish in your own time.
0:23:52 > 0:23:57Clive will take a couple of cut-aways as he feels necessary. Just start and finish it.
0:23:57 > 0:24:02Without further ado, this dish has impressed me in San Francisco.
0:24:02 > 0:24:09It's an impressive dish, and will be when I've finished. So, Clive, without any more ado -
0:24:09 > 0:24:15as that man who drinks a lot and wears bow ties says - let's look at the ingredients.
0:24:15 > 0:24:20Here we have clams, well cooked so the shells have opened,
0:24:20 > 0:24:24parsley, carrots, chopped potato,
0:24:24 > 0:24:28celery, peeled Italian tomatoes.
0:24:28 > 0:24:33We'll top the whole thing with Parmesan cheese - see that, Clive?
0:24:33 > 0:24:39I'll whack in some rice when it's halfway through cooking, and onions and some garlic.
0:24:39 > 0:24:45I'm going to whack in this garlic. It's roughly chopped, peasant-style.
0:24:45 > 0:24:52Then I'll put in some onions. Whack! Now some carrots and parsley, cos they've got mixed up.
0:24:52 > 0:24:57Some potatoes - yum-yum, you're saying! Then some celery.
0:24:58 > 0:25:04It's all sizzling away in olive oil, pretty good virgin olive oil.
0:25:04 > 0:25:09Down to the pot, please. Don't look at me!
0:25:09 > 0:25:17- Whack, whack, whack! Now I'll season that with freshly-ground black pepper...- Dear, oh, dear!
0:25:17 > 0:25:21Well, OK...right... I hadn't rehearsed that bit.
0:25:21 > 0:25:26And salt - not too much! Or too much pepper(!) Don't look in the pot!
0:25:28 > 0:25:32It's going all right so far, isn't it?
0:25:32 > 0:25:37Now that has got to simmer down, it's got to melt down,
0:25:37 > 0:25:42the flavours have got to intermingle and get to know each other!
0:25:42 > 0:25:48They're introducing each other now, as we speak! As I speak. So here we go!
0:25:48 > 0:25:56Now...they're now introduced. I'm going to whack in some tomatoes, or tomay-toes, as they say here.
0:25:56 > 0:26:01Lovely plump, soft, red, Italian tomatoes. This IS an Italian dish.
0:26:01 > 0:26:04Clam chowder comes from New England.
0:26:04 > 0:26:08The Breton fishermen brought clam chowder to Nova Scotia.
0:26:08 > 0:26:16The Italian fishermen here have adopted it, have made it very garlicky, very tomato-y,
0:26:16 > 0:26:23and it's not that white-ish soup that you get in New England, it's a rich, red, luscious thing!
0:26:23 > 0:26:27Here - this is vitally important, Clive!
0:26:27 > 0:26:35When you were discussing with Floyd how this would be shot, I actually cooked the clams in some water.
0:26:35 > 0:26:40This is the juice that came out of the shells.
0:26:40 > 0:26:46Sorry about my hand trembling. It was a late night last night! It's going in now.
0:26:47 > 0:26:53Now I'm going to let that simmer down for 25 minutes.
0:26:53 > 0:27:01Get down in this pot, Clive - not right in it, but get down so we can see what we're doing. Jolly good!
0:27:01 > 0:27:05We'll join you later. By the way... No, no, no, no!
0:27:05 > 0:27:12Rice! I have to put the rice in. A sign came up and said, "rice". The rice goes in...
0:27:12 > 0:27:17and while I'm at it, I'm going to put the clams in, too.
0:27:17 > 0:27:26So whack the clams in, stir that around, and you can see those lovely colours getting to know each other.
0:27:26 > 0:27:31We'll end the shot there. Next time you see it, we'll be eating it!
0:27:31 > 0:27:38This is an honest cookery programme. It's the first time I've ever cooked this, right?
0:27:38 > 0:27:43Some cheese...handful of parsley... not too much.
0:27:43 > 0:27:51Now, try that, and tell me that that's the best thing you've ever tasted in your entire life!
0:27:52 > 0:27:55Or not!
0:28:03 > 0:28:11- It absolutely breaks my heart to tell you that it IS delicious! - Honestly?- Honestly. You try it.
0:28:11 > 0:28:18It's peppery, it's cheesy, it's clam-y, it's vegetable-y, it's bloody marvellous!
0:28:18 > 0:28:24- It is, isn't it? Let's have some more.- OK, walk over a cliff, Clive. This is superb.
0:28:24 > 0:28:32- This is the only harmonious moment you'll ever see of Pritchard and me. - You're a wonderful director!
0:28:32 > 0:28:38- What are you doing after the show? - I'm going to a dance, actually. Want to come?
0:28:58 > 0:29:01Subtitles by Red Bee Media Ltd